Description
This classic Italian Tiramisu recipe combines layers of coffee-soaked ladyfingers and a rich, creamy mascarpone custard, dusted with cocoa powder for a decadent, no-bake dessert that is perfect for special occasions or an elegant treat.
Ingredients
Coffee Mixture
- 2 cups (475ml) prepared strong coffee (or espresso*)
- 1 1/2 Tbsp instant espresso powder
Mascarpone Mixture
- 7 large egg yolks
- 1 cup (200g) granulated sugar
- 1/8 tsp salt
- 1 1/2 cups (355ml) heavy cream (well chilled)
- 16 oz. mascarpone cheese
- 1 tsp vanilla extract
Assembly
- 14 oz. lady fingers
- 3 1/2 Tbsp (22g) Dutch process cocoa powder (divided)
Instructions
- Prepare Coffee Mixture: In a shallow bowl, whisk together the strong coffee and instant espresso powder until fully combined. Set aside and allow to cool to room temperature before using.
- Heat Water for Egg Mixture: In a medium saucepan, bring about one inch of water to a simmer over medium-high heat, then reduce heat to moderately low to maintain a gentle simmer.
- Whisk Egg Yolks with Sugar and Salt: In a heatproof bowl that fits over the saucepan without touching the water, combine the egg yolks, granulated sugar, and salt. Whisk well until fully blended.
- Cook Egg Mixture: Place the bowl over the simmering water, whisking constantly to prevent curdling. Heat until the mixture reaches 160°F (71°C) on an instant-read thermometer, about 6 to 10 minutes. Occasionally scrape down the sides to ensure even cooking.
- Beat Egg Mixture: Remove the bowl from heat. Using an electric hand mixer set on medium speed, beat the mixture until it is thick and pale, approximately 3 minutes. Allow to cool to about 90-95°F (32-35°C), stirring occasionally, about 20 minutes.
- Whip Heavy Cream: Clean and dry the mixer beaters. In a large mixing bowl, beat the chilled heavy cream starting on medium-low speed, then increase to high until very stiff peaks form.
- Combine Mascarpone and Egg Mixture: Add mascarpone cheese and vanilla extract to the cooled egg yolk mixture. Blend gently on low speed with the hand mixer until smooth and just combined.
- Fold Mascarpone Mixture into Whipped Cream: Carefully fold the mascarpone and egg mixture into the whipped cream until fully incorporated and smooth. Chill this mixture until ready to assemble.
- Dip Lady Fingers: Working quickly, dip each lady finger briefly on both sides into the coffee mixture—do not soak to avoid sogginess. Arrange dipped lady fingers side by side in a 13 x 9-inch pan, cutting to fit if necessary, using half of the lady fingers for the first layer.
- Layer Mascarpone Mixture: Spread half of the mascarpone mixture evenly over the lady fingers using an offset spatula.
- Dust with Cocoa Powder: Evenly dust the layer with 1 1/2 tablespoons of Dutch process cocoa powder.
- Repeat Layers: Repeat the dipping and layering process with the remaining lady fingers. Top the second layer with the remaining mascarpone mixture.
- Chill the Tiramisu: Cover the assembled tiramisu and refrigerate for at least 4 hours to allow flavors to meld and the dessert to set properly.
- Final Cocoa Dusting and Serve: Just before serving, dust the top with the remaining 2 tablespoons of cocoa powder. Cut into slices and keep chilled, consuming within 3 days for best quality.
Notes
- Use strong brewed coffee or espresso for an authentic flavor.
- Be careful not to soak lady fingers too long to prevent them from becoming soggy.
- The egg yolk mixture must be cooked carefully to 160°F to ensure safety and proper texture.
- Chilling time is crucial for the layers to set and flavors to meld, do not skip or shorten.
- Keep the tiramisu refrigerated and consume within 3 days.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
